Spinach and Artichoke Wonderpot

If you’re a fan of the original wonderpot recipe, you’re gonna love this Spinach and Artichoke Wonderpot! I think I even like this combination of mushrooms, artichoke hearts, and spinach even better. It has a rich, earthy flavor that made me want to eat it straight from the pot!

If you’ve never experienced the wonderpot, it’s a simple one step pasta dish where the pasta and all the ingredients cook together in a flavorful broth. As the broth cooks down and gets absorbed by the pasta, it creates a thick, starchy, super flavorful sauce. I made a vegetarian version here, but found that it was also amazing with Parmesan and it would probably make a great second use for leftover rotisserie chicken.

And just to demonstrate how insanely easy this recipe is, I cooked and photographed this while simultaneously making phone calls to my car insurance adjuster, his supervisor, and the collision shop. I was taking names and kicking butt all while this super yummy dinner was simmering on the stove. All I needed to do was a quick chop and the occasional stir. 30 minutes later my car insurance issues were resolved and my dinner was finished! :D

Spinach & Artichoke Wonderpot

Spinach & Artichoke Wonderpot

This delicious and simple Spinach and Artichoke Wonderpot takes less than 30 minutes to prepare and is packed with vegetables.

Total Cost
$8.05 recipe / $1.34 serving

Prep Time10minutes

Cook Time15minutes

Total Time25minutes

Servings6

Ingredients

8ozmushrooms$1.99

14 ozcanartichoke hearts$2.50

4clovesgarlic$0.32

1medium yellow onion$0.34

5cupsvegetable broth$0.65

2Tbspolive oil$0.32

12ozfettuccine$1.33

1tspdried oregano$0.10

1/2tspdried thyme$0.05

freshly cracked pepper (15-20 cranks of a pepper mill)$0.05

4ozfrozen cut spinach$0.40

Instructions

Rinse the mushrooms to remove any dirt or debris. Slice the mushrooms thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don't want large slices).

Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat.

As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes to prevent the pasta from sticking.

Once the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt. Serve hot.

Recipe Notes

If you use low sodium vegetable broth, you may want to season with a little salt at the end. Sometimes just a pinch of salt will help pronounce the flavors and prevent a bland finish.

Step by Step Photos

Start by prepping the veggies. Give the mushrooms a quick rinse to remove dirt and then slice them thinly. Drain the artichoke hearts and then just chop them up roughly so that they are in smaller, bit-sized pieces. Thinly slice the onion and garlic. If you don’t want big garlic pieces, you can mince it. I used regular white button mushrooms, but you could experiment with other varieties!

Place all of the ingredients minus the frozen spinach in a large pot. Break the fettuccine in half first because the shorter pieces will be easier to stir later (plus you need it short enough so that it will be submerged in the broth). I found that adding the spinach at the end helps it keep that nice vibrant green color. Push all of the ingredients down under the liquid as much as possible. Place a lid on top and bring it up to a boil over high heat. As soon as it reaches a boil, give it a good stir, and reduce the heat to low. Let it simmer on low, with the lid in place, for 10-15 minutes, or until the pasta is tender and most of the liquid is absorbed. Give it a stir every couple of minutes to keep the pasta from sticking.

Once the pasta is cooked, add the frozen spinach (straight from the freezer) and let the heat from the pasta heat it through. Stir it around a bit to break up the clumps as they thaw. I like to keep a bag of this cut spinach in my freezer because it’s any easy way to add a bit of green to any recipe. I used 4 0z. which is about 1/4 of this bag (I just eyeballed it… about 1.5 cups or so).

And then you suddenly have this! Amazing! Easy! Yum! It’s WONDERPOT!

Take a closer look… Oooohh… Spinach and Artichoke Wonderpot…

It’s also pretty amazing with Parmesan, although I thought it was super delish even without. If you’re vegan, try some nutritional yeast sprinkled over top!

I have been making this exactly as written for years now and we still love it. It’s a great way to incorporate greens into our diet. I do add a bit of salt at the end of cooking and I simmer with the lid off for the final few minutes. When I’m tired and don’t really feel like cooking, this is what I make. Thanks for a great reliable recipe!

i loved this recipe and while all the substitutions are great – the really wonderful thing about this recipe the way it is written is it EASY! and quick – isnt that the point ?? Thanks for the great quick meal.

I’ve made and loved many recipes from this site—until this one. I love spinach and artichoke, and so was really excited about trying this recipe. After all was said and done, it just tasted really salty. I used the vegetarian better than bouillon, and the whole dish tastes pretty much only like that, with some added salt from the artichoke– I’d advised anyone reading this to at least rinse the artichoke very well in addition to draining it, it seems that for me draining it was not enough.
Perhaps my own “saltiness” is compounded that I cook and meal prep for one and this definitely did not improve in the five more times I had to eat it….lol. Would not advise this for reheating. By the last one I was definitely “eating my money”, as they say.
Oh well. Planning to make your potato chickpea stew this week, Beth! Wishing myself better luck next time.

I can’t say how my adjusted recipe compares to the original here, but I think I made some improvements. I sauteed the onion, garlic, and mushrooms first to bring out their flavor, adding some red pepper flakes in for some spiciness. I reduced the 6 cups of broth to 4 cups and still needed to burn off some liquid at the end. I added about half cup of almond milk at the end for some more creaminess as well as about half cup of nutritional yeast. I halved the oil called for and it still tasted rich. You could probably go oil-free and it will taste about the same.

If you’re making a bunch for leftovers for the week, the pasta will keep cooking for awhile after it is removed from heat so if I did it again, I would reduce the cooking time so that the leftover pasta is still close to al dente.

Made this last night – it was delicious! I did add lemon juice at the end but otherwise made as written in the recipe. The prep and cook time was minimal, which was great since I had gotten home from work at 6:30. And I have yummy leftovers for lunch today. Will definitely make this again!

I’m replying to this because I can’t figure out how to post a new comment, but this dish was probably one of the worst dishes i’ve made since i’ve been vegetarian. I did everything exactly as it says, but it tasted like nothing. Had to be the most bland dish i’ve ever tasted! I definitely would not waste my money or time on this website again.

Ashley, that’s really rude and sad. Our taste buds are all different and not everything will be to your taste. Personally, every recipe I’ve tried from Beth has been amazing except one (Greek Marinated Chicken – not bad, just bland). If I had said “Not wasting anymore time on this website!” after that one recipe I would have missed out on so many tasty things. Maybe you did it wrong (maybe I did the marinated chicken wrong) or maybe this combo of ingredients just didn’t do it for you. Either way, there’s no need to be so rude.

What a shame you would dismiss an entire website full of recipes simply based on one failed meal!! I’ve been following this website since Beth started it nearly TEN years ago and I have staples that my family eats every week and I feature some variations of the dishes in my catering business as well. I really hope you will give more recipes a chance or at least not judge YEARS of work by ONE meal you happened to not like. Aside from that, you could have added some salt or seasoning yourself… BLAND issue resolved! I added seasoning and some coconut milk to this recipe and it was just like eating Spinach and Artichoke dip over pasta- another dish I picked up from here years ago by the way!

Beth, I love your site. I have made this recipe several times now, but can’t get the liquid to pasta ratio right. If I only use 12 oz of fettuccine, I have too much liquid left. If I use a full pound, the broth is gone right after I cook and before I serve.

Also, I’m only one person and I don’t have any luck with the leftovers from this recipe.

One more question, can you use a different shape pasta besides fettuccine? Thanks to anyone who can help.

I suggest using the 12oz. of pasta, but let it simmer without the lid for the last five minutes or so. That will let a little evaporate while still cooking the pasta. You can definitely use a different pasta shape, but you may need to refine the pasta to water ratio again if you do. Different shapes have different surface areas, so they may absorb a different amount of liquid. :P

Just made this. It was great! I’d definitely make it again. The sauce was thick and creamy. I doubled the spinach and added some salt. I think I might add extra artichokes next time, as they pretty much all diminished.

Hi! I’m Beth

As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Join me for delicious recipes designed for small budgets. More »